STORY

Mayrig was founded 15 years ago in Beirut in an old house from the Ottoman period. It was the first Armenian restaurant to draw entirely from the recipes as they were preserved among the Armenian diaspora, that had fled the Ottoman empire in the beginning of the twentieth century.

OUR GEMS

When Aline Kamakian opened Mayrig, people laughed at her, “Armenian restaurant? What will you serve? Soujouk and Basterma?” That was all what was known of Armenian food. Nowadays, Mayrig’s star items are widely known… Mante, Sou Beureg and Wild Cherry Kebab have become the emblems of Armenian Mediterranean Cuisine. In Mayrig, we are constantly creating and recreating, always faithful to our Armenian roots, always new.